Ridge Gourd Chutney/Peerkangai Chutney



This chutney goes out well with Idli and dosa. My kids never like to eat veggies when they are made as curries or stir-fry, so to make them eat the vegetables. I have tried out a chutney with RidgeGourd.  The sweetness of Ridge gourd and the spiciness  of red chillies add a good taste to this chutney.

Ridgegourd Chutney

Ridgegourd Chutney


  • Ridge Gourd – 2 nos
  • Garlic – 5 cloves
  • Tamarind – a pea sized
  • Red chilies – 3 nos
  • Black gram/Urad dal – 2 tbsp
  • Asafoetida – a pinch
  • Salt to taste
  • Oil – 1 tsp
  • Gingelly oil – 2 tsp


  • Peel the skin and chop ridge gourd into small pieces.
  • Dry roast blackgram, garlic, tamarind, asafetida.
  • Heat 1 tsp oil in a kadai and fry the ridge gourd with salt.
  • Grind the roasted ingredients.
  • Again grind ridge gourd with this grounded ingredients.
  • Put it in bowl.
  • Heat gingelly oil in tadka.  Put mustard, split blackgram and curry leaves. Wait till it crackle.
  • Pour it to the grounded paste.

Serve hot with Idli and dosa.



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